boil [boi l] adjective
A cooking technique where liquid is brought to the boiling point – 212º F. While many recipes say to bring something to this point, it is unusual to sustain this temperature for long periods of time. Sometimes food is immersed in boiling water to cook it.
Read directions carefully; many times the instructions will say to boil and then direct you to lower the heat and bring the liquid down to a simmer, which is defined as just below the boiling point. Simmering cooks food more gently and, while similar, is a different technique. Make sure you follow directions, which hopefully use specific words and give time and texture cues.